Taste of Thai Crock Pot Chicken

This recipe is from Laura aka Ohbother which uses salsa verde as the main ingredient. This is the type of salsa I used which I found at my local grocery store called XoChitl. For more info about this salsa and where to get it, visit their website http://salsaxochitl.com/. I took a photo and posted it below.

Now for a little lesson on what Salsa Verde is made from. It is a tangy and much more milder sauce than the red version. The difference between red and green salsas is that tomatillos are used instead of red tomatoes. Tomatillos give it that tangy, zesty flavor with the underlying flavor of roasted chilies and onions. The one I have is made with jalapenos, green tomatillos, onions, cilantro and garlic. There are other ones out there that have a cilantro and lime flavor which is the one Laura (aka Ohbother) used. With the combination of soy sauce, ginger and PB2, the flavor changes from Mexican to Asian.  It wasn't spicy at all and I didn't even taste much of the PB2. I might add more next time. It did have a lot of flavor from the salsa and the soy sauce because it was sitting in the sauce for 6 hours. It was a little dry so next time I may not cook it that long or change the method of cooking to baking. Because I had four servings, I ate one today and saved one for tomorrow. The other two servings I put in Ziploc containers and placed them in the freezer for another time. Hopefully, it freezes well. I guess I will find out. Thanks for sharing this dish Laura! Enjoy!

All combined in the crock pot right before it is cooked.

Taste of Thai Crock Pot Chicken
(made with salsa that has 1 gram of carbs per 2 tbsp)
Slightly adapted from Medifast member Laura aka Ohbother

36 oz chicken breasts, uncooked - yields 24 oz cooked (4 Leans)
3/4 cup or 12 tbsp (6 oz) Salsa Verde with 1 carb per 2 tbsp (6 Condiments)
2 tbsp PB2 (1 Snack)
1 tbsp + 2 tsp low sodium soy sauce (5 Condiments)
1/4 tsp ginger (1/2 Condiment)
6 cups cauliflower cooked and grated (12 Greens)

Place all ingredients in the crock pot, except cauliflower rice. Stir to roughly mix the ingredients and make sure that the chicken is completely coated with the marinade. Cook on low for 6 hours, no stirring.

To serve, divide chicken into 4 equal portions of 6 oz each over 1 1/2 cups of cauliflower rice per serving. Stir sauce in crock pot and then spoon the sauce evenly over each portion.

4 Complete Lean and Green Meals with 3 Condiments and 1/4 Snack per Serving

Powered by Blogger.